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Roasted Vegetable Meatloaf with Balsamic Glaze

I think we all look for different ways to make our good old comfort food - meatloaf. This is a combination of three different recipes that I came up with. I usually make a meatloaf with a vegetable puree - carrots, onions and celery. It makes the meatloaf moist and very tasty - even cold the next day (which I prefer).
I had some veggies left from my veggie pizza (see below) and I roasted the vegetables and pureed them as I do with my original recipe. No one will know what is in there...for those picky eaters, just a moist, flavorful meatloaf - comforting as can be.

3 Tbsp. olive oil

1 medium zucchini, sliced

4 oz. mushrooms, sliced

1/2 large onion, chopped roughly

2 cloves garlic, smashed

1/2 tsp. red pepper flakes, divided

Salt and freshly ground black pepper

2 large eggs, lightly beaten

1 Tbsp. finely chopped fresh thyme leaves

1/4 cup chopped fresh parsley, plus more for garnish

1/2 lb. ground pork

1/2 lb. ground veal

1 lb. ground beef

1 Tbsp. Montreal Steak Seasoning

1 cup panko bread crumbs

1/2 cup freshly grated Parmesan cheese

1 cup ketchup, divided

1/4 cup plus 2 Tbsp. balsamic vinegar

Preheat oven to 425 degrees F. Place zucchini, mushrooms, onions and garlic on baking sheet. Sprinkle with salt and pepper. Drizzle with olive oil and red pepper flakes to taste. Toss and bake until vegetables are tender and caramelized, about 20 minutes. Let cool. Process into a puree.

Whisk together the eggs and herbs in a large bowl. Add the meat, steak seasoning, breadcrumbs, cheese, 1/2 cup of the ketchup, 2 Tbsp. of the balsamic vinegar, and the cooled vegetable puree and mix until just combined.

Mold the meatloaf on a baking sheet. Whisk together the remaining ketchup, balsamic vinegar, and red pepper flakes in a small bowl. Brush the mixture over the entire loaf. Bake for 1 to 1-1/4 hours. Let rest 10 minutes before slicing.